The 4 Easy Steps to Carving a Uncooked Chicken

The best deal, and most versatile cooking secret is using a whole


(broiler) chicken. It is fairly simple to carve one of these suckers. First, you need to pick the right chicken for the job. To do this see my post on how to choose a chicken.   Before you start you want to remove all extra skin and fat and put aside for later use in a stock.

Step 1

Once you’ve picked your bird using how to choose a chicken instructions. you need to remove the spine.  This is the first step because it makes the other parts of the chicken come off easier.

To do this you need to flip the bird breast side down. then, right in between the thighs (or his butt), insert you sharp chefs knife next to the spine.











Follow the spine all the way toward the neck. there might be some resistance when you go through the rib cage but if you have a sharp knife then it shouldn’t be to much of a problem.
Repeat on opposite side and remove spine. Set aside for use in stock later.
Step 2

When carving a chicken its easier to work with when you have removed all the extremities.  It’s much easier to do this after the spine is removed.  When removing the leg portion I like to remove the whole chicken leg. The whole chicken leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back.

Grab the stick part of the drum stick and give it a tug.  This will expose the crotch area of the chicken and give you a perfect cutting angle for your knife.
Follow the skin and remove the whole chicken leg in one piece.
Finish the one side and do the same on the opposite side.
This part is optional, but I like to remove the shoes.  I do this part because I like to use every boney piece of this guy in chicken stock. Since most people don’t eat this part, I think it best be used somewhere else.
It takes some elbow grease but giving the knife a good smack should remove these guys fairly easily.
Step 3

Following our removal of the extremities idea, next is the wings.  I like to remove the whole chicken wing, this is an all white meat portion composed of three sections; the drumette, mid-section and tip.

Just like in step 2 I remove the wing tip and add to my stock mix.
Pull on the wing to expose the wing pit where you will follow your knife in through the shoulder joint.  The white cartilage is in between the wing bone and shoulder blade. This is the spot you need to search for to get a clean cut. you also want to follow the knife straight down and take off some of the breast with the wing.

Once all the extremities have been removed then you should have s nice heart shaped breast to work with.
Step 4

Next we have to remove the chicken breast from the rib cage. Its nice to use take the tenderloin off with the breast.  The chicken tender is a (as the name suggests) tender piece of meat that is comparable, and in the approximate location as the beef and pork tenderloin. This will leave us with the breasts, tenders, and carcass.

Start by finding the center of the rib cage and follow it right along the ribs making sure to get as much breast meat as possible.  Its best to use long slices compared to sawing.  the slices assure your following the bone.
Once each breast is removed find the chicken tender underneath the breast pull it taught and slice off that little guy.
Voila! A perfect carcass for chicken stock.

So that’s it! all you need to know to slice and dice your next chicken.  Make sure to like this post and share with anyone who is interested in carving their own chicken.






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